Preheat oven at 170C/gas mark 3. Grease a round cake tin and line it with baking paper.

As it is winter at the moment, I soften the butter a bit further in the microwave, medium heat for 30 seconds. Cream the butter and sugar for about 5 minutes. Beat in the eggs one at a time, mixing well each time. Beat in majority of the orange zest, keep about 1 tsp to the side for garnishing. Add all of the flour and mix well. Slowly mix in the orange juice.

Spoon in the mixture in the baking tin and bake it in the middle shelf for 50 minutes or until a skewer, inserted in the middle of the cake, comes out clean.

Leave the cake to completely cool down in the tin on a wire rack. As the cake is cooling, mix the icing sugar and orange juice. Take the cake out of it’s tin and remove the baking paper. Place it on a plate and pour the icing mix onto the cake, letting it drip down the side. Sprinkle the left over zest on top of the cake and it is now ready to be served!